Recipe for Chicken And Dumplings


1 broiler chicken or fryer, 2
1 skin removed
6 cup water
1 tablespoon salt
1 teaspoon pepper
1 cup milk
2 tablespoon margarine
1/3 cup shortening
2 cup self-rising flour; sifted
1/2 cup water


Place chicken in a heavy 2 1/2-qt saucepan. Add 6 cups water, and stir in salt and pepper. Bring to a boil, cover, reduce heat, and simmer 45 mins to 1 hr, or until very tender. Remove chicken from broth; let cool. Remove chicken from bones and dice. Add milk and margarine to broth; bring to a simmer. Cut shortening into flour using a pastry blender until mixture resembles coarse meal. Add 1/2 cup water and stir with a fork just until dough leaves side of bowl. For rolled dumplings, roll out dough to 1/8-inch thickness on a lightly floured surface; cut into 4- x 1/2-inch strips or 2-inch squares. For drop dumplings, pat dough to 1/2-inch thickness on a lightly floured surface; pinch off dough in 1 1/2-inch pieces. Gradually drop dumplings, one at a time, into boiling broth mixture. Cover, reduce heat, and boil gently for 15 mins, or until dumplings are cooked. Stir occasionally to prevent sticking. Stir in chicken and heat through. NOTES : These dumplings are light and fluffy. If you want your sauce to be thicker, like gravy, stir 2 Tbs flour into 1/4 cup milk until smooth, then stir into the simmering broth and stir until thickened

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